Streamlined menus, sturdy equipment and a beautiful setup can all make a difference
For restaurant and bar operators, much of the past year can be boiled down to the axiom: “Just throw it against the wall, and see if it sticks.” Be it finding clever methods of pre-packaging cocktails, rethinking what types of food can travel to a guest’s home (and which can’t), discovering how to bootstrap your own delivery service, or reimagining the physical boundaries of your space, each new approach has yielded new learnings.
For many operators, this has meant doing something they’ve never done before: Establishing outdoor dining. Sidewalks, driveways and even parking lots have become second dining rooms, bringing a whole new set of lessons, frustrations and welcome surprises.
Taste and smell were a part of the job for chefs, wine pros Then they got COVID-19
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and you mentioned curtis foster. his shot over 100 miles per hour and it is the big rebound off the wall as steven stamkos, as you mentioned, joe, it doesn t get better for that, for that kid, his 8th power play goal which leads the team and his 24th overall. the best among tampa bay players. steven stamkos a dandy. joe: that was from insane angle and it looked like he short hopped it in the corner. the twice are saying wow, what a shot youngster. right past the goaltender and michal neuvirth couldn t recover from the left post to the right in time. joe: 2-0 lead for the guys in the blake sweater. joe and craig from tampa where the bolts are trying to pay back washington for an early loss the capital ory. power play goal and there s the ricochet and that s a wicked back hander arc one timer back hand which is hard to execute. 33 in the previous 28 in kills, joe. that s a big power play and a booth for tampa bay. joe: the tampa bay lightning have lost 12 in a row to washingt